Quoting Bill Swisher to Jim Weller <=-

... Australians are just British Texans.

OOHH! OUCH!! :-)

The version I sent the Adelaide lads was:

... Queenslanders are just British Texans.

They did not find it offensive! [g]

Q: If you see a Queenslander on a bike, why should you never swerve
to hit him?

A: It might be your bike.

Q: What do you call a Queenslander in a three-bedroom house?

A: A burglar.

Q: What do you call a Queenslander dressed in a suit?

A: The accused.

I'm probably in Dutch with the Moderator now for that!

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Potato Soup With Bacon Bits - Aardappelsoep Met Spekjes
Categories: Dutch, Soups. Bacon, Dairy, Cheese
Servings: 4

25 oz peeled potatoes
2 oz butter or margarine
7 oz thick bacon or fat pork
2 cloves garlic, finely
chopped
2 onions, finely chopped
6 TB flour
6 bouillon cubes
1 l milk
fresh rosemary sprigs
8 TB cream
6 TB fresh chopped chives
3.5 oz grated extra aged Gouda
cheese

Boil the potatoes and when done drain the water and steam them for a
minute or so. Let them cool. Puree the potatoes over a bowl.

Dice the bacon or pork slab. Put the butter in a hot skillet and
when the foam starts to evaporate, put in the bacon bits. Turn down
the heat and saute the meat till it is golden brown. Drain the
grease into a small bowl to use later and put the bacon bits to the
side.

Pour the grease into a large, heavy skillet. Add the onions and
saute for two minutes. Put in the garlic and saute for a minute
longer. Sift in the flour and mix well. While stirring add 2 quarts
of water and stir until the mix boils. Add the stock cubes and milk
and bring to a boil again.

Whisk in the mashed potatoes and turn down the heat. Add the sprig
of rosemary and let the soup simmer for five minutes. Take out the
rosemary and whisk the soup some more.

When the soup is ready to serve, fold in the bacon bits, cream and 4 tablespoons of chives. Pour in a heated serving dish or terrine.
Sprinkle the rest of the chives over it. Allow your guests to add
the grated cheese to the soup to taste.

Serve with oven-toasted whole grain bread or a fresh baguette.

From: Www.Godutch.Com

MMMMM-------------------------------------------------


Cheers

Jim


... Deliciousness is the prime directive.

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Quoting Jim Weller to Bill Swisher <=-

They did not find it offensive! [g]

They told me it was called XXXX because Queenslanders couldn't spell beer.

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Bill Swisher wrote to Jim Weller <=-

They did not find it offensive! [g]

They told me it was called XXXX because Queenslanders couldn't spell
beer.

Ethnic jokes have always been with us. Back in the era of the "Polish
jokes" I was living in Cleveland, OH (the mistake on the lake - where
the Cuyahoga River caught fire and the fire department had to be called
(again) to put it out.)

http://www.ohiohistorycentral.org/w/Cuyahoga_River_Fire

Anyway the Poles were filing the "Polack" off of the ethnic slurs and
turning them into Italian jokes by substituting "Dago" in the text. It
was fairly good natured but one day a couple of groups of each ethnic
origin decided to have an American-rules football game at a factory
parking lot on fine Saturday afternoon. The loser of the contest to be
the butt of all future ethnic slurs.

It was a hard-fought game. Pride was at stake. Near the end of the
fourth quarter the score stood at a nought - nought tie. (0-0) Then a
train nearby blew its whistle for a crossing. The Italians thought it
was a quitting whistle and left the field to go home. Two plays later
the Poles scored.

I was assured by an Irishman that this story was the "gospel truth".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Polish Sausage
Categories: Pork, Preserving, Sausages
Yield: 2 Pounds

2 lb Pork butt or shoulder
2 ts Salt
Ground black pepper
1 1/2 ts Sugar
1/2 ts Dried thyme
1/4 ts Dried basil
1/4 ts Garlic powder
1/4 ts Mustard seeds
1/2 ts Dried marjoram
1/3 c + 1 ts ice-cold water

Cut pork into 1 1/2 " cubes, trimming all gristle and
bone. Pass through a meat grinder with a coarse blade.
Adjust the fat-to-lean ratio to be about 1:3 if you can.

Put pork in a large stainless or ceramic crock or bowl.

Mix the dry spices in a small bowl. Using your hands,
toss the meat while adding the spices a small amount
at a time. When half the spices are in, add half the
ice water. Mix keeping the meat as loose as possible.
Add remaining spices & water as above.

At this point you may fry a small patty of the meat to
test for seasonings. Adjust if necessary. Refrigerate
the sausage mix overnight.

You may check for seasonings again the next day (but
be careful! You'll be tempted to fry it all right
then and eat it up!)

Stuff the mix into about 5' of rinsed casings, tying
off about 8" lengths.

You may grill, steam or fry the sausages as you prefer.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Conceit is the god's gift to little men." -- Bruce Barton

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Quoting Dave Drum to Bill Swisher <=-

Ethnic jokes have always been with us. Back in the era of the "Polish

I took it as a reverse Redneck type thing. After all the Queenslanders are from the Deep North.

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Bill Swisher wrote to Dave Drum <=-

Ethnic jokes have always been with us. Back in the era of the "Polish

I took it as a reverse Redneck type thing. After all the
Queenslanders are from the Deep North.

I am a proud redneck - by my Grandfather's definition. In the '20s there
was a mine war in this country. The origin of the term is in the West
Virginia miners strikes of the 1920s. Facing a mercenary militia hired
by millionaire coal barons, the miners took pains to become organized, adopting a uniform that featured a red bandanna worn around the neck.
The miners nicknamed themselves "rednecks" as a point of solidarity.

My Granddad was a union coal miner in Illinois and went though murder
and mayhem visited on the union workers to the point that the real militia (National Guard) patrolled the streets and highways of Central Illinois.

I used to write a newspaper column under the name "Red Neckerson" back
in the day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Redneck Turtle Burgers
Categories: Beef, Cheese, Pork, Breads
Yield: 4 servings

1 lb Ground beef
12 All-beef wieners; halved,
- lenghtwise for a total of
- 24 halves
4 sl Sharp cheddar cheese
1 lb Bacon
Aluminum foil
4 Hamburger buns
Condiments for burgers

Set oven @ 400+XF/205+XC.

Make four good-sized hamburger patties, nice and round
and thick. Top w/single slice of sharp cheddar cheese.

Wrap each beef patty in bacon strips, making a basket
weave as you go. Cover entire burger.

Next, take the hot dog halves and make turtles' legs,
head and tail. Cut the one for the tail at a diagonal on
the end, so the tail looks "pointed". In the legs, put a
few tiny 'slits' in the ends, so they will look like
feet w/ claws after they bake.

Line a baking sheet (with sides on it!) with foil, and
place a baking rack over the foil. Arrange your
"turtles" on the baking rack.

Cook for 30 - 40 mins., in your heated oven. A little
crispy, not too crunchy ... just the way a turtle ought
to be, right?

Added by Terrie Hoelscher

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

... "Tonight's Forecast - dark. Followed by a period of light." -- Al Sleet
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